What chemical leaveners were used in the muffins? Why are they used in quick breads?
Baking powder and baking soda were used. Baking powder is a mixture of baking soda and agents that provide acid; they react when a liquid is added and again when it is exposed to heat. It is therefore called double-acting baking powder. Baking soda will need a liquid added as well as an acid present in the mixture so it can give off carbon dioxide. These both react quickly to provide leavening—hence the name "quick" bread.
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